Creamy Lemon Freeze in Lemon Shells

This can be frozen for up to 2 weeks.

• Ready In: 2 hrs 5 mins
• Yields: 4 cups

Ingredients

• 1  cup milk
• 1  cup  whipping cream
• 1  cup sugar
• 3  tablespoons  grated lemon rind
• 1⁄3 cup fresh lemon juice
•  lemon, shells scalloped

Directions

1. Combine milk, whipping cream, and sugar in a medium bowl, stir until sugar dissolves. Cover and freeze 2 hours. Add rind and juice; beat at medium speed with an electric mixer 3 to 5 minutes or until thick.
2. Scoop into scalloped lemon shells.